rice cooker tomato rice with chicken and mushrooms

It has been a few very long and busy weeks. The months of April and May are nightmarish for me because I always have tons of extra lessons to conduct.

As such, I need to rely heavily on one-pot dishes – something that I can cook in advance and can be dished out for dinner, whenever.

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Tomatoes were 9 cents per 100g at Cold Storage last week, and well, yes, I am the typical cheapo home maker, so we have quite a few tomatoes to eat before they spoil.

Hence, today I am sharing an easy recipe for tomato rice.

I cannot eat tomato rice per se – I feel that this is a dish that needs to be paired with strong flavors. As such, I decided to coat the chicken thighs I was going to cook in my not-so-secret-anymore spice rub. This is my favorite spice rub and I usually make quite a bit of it so I can sprinkle on meat whenever.

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Here are the step-by-step instructions on how to cook this dish.

In a bowl, sprinkle the spice rub onto skinless chicken thigh.

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Mix to coat.

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Fry the chicken in some olive oil, in batches, just to brown the exterior. Once the chicken is brown, drain on kitchen towels.

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In the bowl of a rice cook, add the washed rice. Score the bottom of a tomato and place it in the middle of the rice.

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Arrange the chicken on the rice.

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In the same skillet, add a little more olive oil (if needed) and saute the diced onion and minced garlic for a minute.

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Add the diced red pepper and sliced mushroom. Season with salt and black pepper.

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Cook this until the mushrooms have wilted, about 2-3 minutes.

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Ladle this over the chicken/ tomato/ rice.

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Add water.

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Place this into the rice cooker and hit the START button.

Once the rice is cooked, mash the tomato and stir to mix. 

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Serve immediately, or you can leave it in the rice cooker on the KEEP WARM setting and eat whenever you are ready!

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I love rice cooker meals!

 

Rice Cooker Tomato Rice With Chicken And Mushrooms
Serves 4
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Ingredients
  1. 2 cups rice, washed and drained - I used jasmine rice
  2. 1 1/4 cups water
  3. 250g chicken thigh (or breast), skin removed and cut into bite sized pieces
  4. 1 large tomato
  5. 1/2 onion, diced
  6. 3 cloves garlic, minced
  7. 1 medium red pepper, diced
  8. 200g button mushrooms, sliced
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon black pepper
To garnish
  1. Coriander, chopped
For the spice mix
  1. 3 tablespoons garlic powder
  2. 3 tablespoons onion powder
  3. 2 teaspoons smoked paprika
  4. 1 teaspoon mustard powder
  5. 1 teaspoon cayenne (optional)
  6. 2 teaspoons salt
  7. 1 teaspoon coarsely ground black pepper
Instructions
  1. In a bowl, sprinkle the spice rub onto skinless chicken thigh. Mix to coat.
  2. Fry the chicken in some olive oil, in batches, just to brown the exterior. Once the chicken is brown, drain on kitchen towels.
  3. In the bowl of a rice cook, add the washed rice. Score the bottom of a tomato and place it in the middle of the rice.
  4. Arrange the chicken on the rice.
  5. In the same skillet, add a little more olive oil (if needed) and saute the diced onion and minced garlic for a minute.
  6. Add the diced red pepper and sliced mushroom. Season with salt and black pepper.
  7. Cook this until the mushrooms have wilted, about 2-3 minutes.
  8. Ladle this over the chicken/ tomato/ rice. Add water.
  9. Place this into the rice cooker and hit the START button.
  10. Once the rice is cooked, mash the tomato and stir to mix.
  11. Serve immediately, or you can leave it in the rice cooker on the KEEP WARM setting and eat whenever you are ready!
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

This post kicks off a month-long linky party – Little Thumbs Up April 2015 – organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by myself, Diana from The Domestic Goddess Wannabe.

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Cooked something with chicken this month? Come join us and add your link by clicking on the Little Thumbs Up icon above!




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